One-Pan Baked Chicken with Peaches and Plums

So simple and versatile, this is easily doubled if you are expecting company. The dish works with a variety of fruits (including frozen peaches and dried plums!); try apricots and bananas, or in the fall use apples and walnuts. Prep tip: Using bottled minced garlic from the store is perfectly fine; keep a jar on hand.

Recipe Yield:
4 servings

Recipe Calories:
316

Recipe Cook Time:
35 minutes

Recipe Ingredient Details:

3tablespoonsfresh lemon juice

3tablespoonsagave nectar

1/4 cup olive oil

1teaspoon garlic (chopped )

1tablespoonDijon mustard

2teaspoonsfresh thyme leaves, or 1/2 teaspoon dried

1/8 teaspooonground ginger

4 3-ounceskinless, boneless chicken breast halves

2 fresh peaches(peeled, pitted and sliced)

2fresh plums(pitted and sliced)

2 tablespoonssliced almonds

Recipe Instructions:
Preheat oven to 375˚. In a 7x11-inch baking dish, combine lemon juice, agave nectar, olive oil, garlic, mustard, thyme, and ginger. Place chicken in baking dish and turn to coat both sides. Place peach and plum slices over chicken and spoon some of the lemon juice mixture over the top. Top with sliced almonds.
Bake for 25 minutes, basting every so often with juices, until chicken is cooked through and juices run clear.